Ghee (Clarified Butter)
An oil with a high pure-fat content and nutty-caramel aroma, obtained by simmering butter and separating out the milk solids and water. The staple cooking fat of Indian cuisine, known for its high smoke point.
What Is Ghee?
Ghee is a pure fat made by slowly simmering butter to evaporate its water and straining out the milk solids (casein and lactose). It has been used in India for thousands of years as a cooking fat and in religious rituals.
Removing the milk solids gives it a golden-yellow color and a deeper, nutty, caramel-like aroma; it also has a much higher smoke point than butter.
Ghee Nutrition
100 g of ghee provides about 900 kcal; nearly all of it is fat, most of which is saturated fat. Since the milk solids are removed, its lactose and casein content is much lower than that of regular butter. Values are approximate.
How Should Ghee Be Used?
Use ghee in moderate amounts as a cooking fat within a balanced diet; portion control is recommended because it is high in saturated fat.
This information is general; ghee is a fat and is not a substitute for medical treatment. Although most milk solids are removed, trace amounts may remain, so people with a milk allergy should avoid ghee.
How to Choose Ghee?
Good ghee is golden yellow, has a nutty, caramel-like aroma, and is semi-solid to fluid at room temperature. Avoid products that are cloudy or smell burnt.
- It should be clear and golden yellow
- It should smell nutty and caramel-like, not burnt
- At room temperature, it should be semi-solid to fluid
How to Store Ghee?
Because the milk solids and water have been removed, ghee can be stored for months at room temperature in a sealed container; it can also be refrigerated for longer storage.
Using Ghee in the Kitchen
Ghee is used most often in Indian sautéed, fried, and rice dishes, as well as for high-heat sautéing and roasting; its ability to withstand higher heat without burning makes it suitable for these methods.
Are Ghee and Clarified Butter the Same?
They are very similar; both are forms of butter with the milk solids removed. Ghee is usually simmered longer, developing a deeper, more caramel-like flavor.
Frequently Asked Questions
Is ghee lactose-free?
Because most milk solids are strained out, the lactose content is very low; however, trace amounts may remain, so people with severe lactose intolerance are advised to use caution.
Can ghee be made at home?
Yes; slowly melt butter over low heat and skim off the foam. Simmer until the milk solids settle at the bottom, then strain off the clear fat.
Is ghee available in Türkiye?
It is becoming more widely available; it can be found in gourmet markets and stores that sell Indian and Asian products, and it is also easy to make at home.